2 July 2018

Super Green Soup

Andie Lowe-Smith

Super Green Soup | Garlic Chives | Mint | Basil | Parsley | Baby Courgettes | Nasturtium Flowers | Salad Peas | Baby Leeks | Cucumber Flowers

The Cheshire Dining Experience recipe using nurtured in norfolk’s micro cress, edible flowers, edible leaves, herbs, sea veg, pea shoots and micro/baby veg.


Sweat your onions and leeks in the butter in a pan until just translucent but so that the leeks do not use their colour. Then add the stock fluid and bring to the boil. Add your spring onions, peas, spinach, nasturtium, baby courgettes, mint, basil and parsley. Let this simmer until the veg is just soft but this will not take long. You want the soup to be done quickly to retain its colourful vibrancy and super fresh taste.

Put it into your thermos and blend it on speed 10 for 5 minutes. While this is going on, get your garnish ready.

Season to taste once the soup is done and pour the soup in. Place the garnish on the top and serve.


My wife introduced this dish to me as she finds that garlic irritates her stomach and a rudimental version of this recipe was suggested.

When I tasted it, I couldn’t get over how good it was. I then did my own version adding the cucumber flowers, truffle oil and smoked feta.

It’s a really quick and fresh dish that will win over any veg lover, just the colour of it alone is amazing. I used the garnish as a way to elevate to be a very special dish.

Soup may be boring to some, I think they have been eating it from a tin for too long if so!


  • Large Onions (2)
  • Baby Leeks (2 Packs)
  • Unsalted Butter (100g)
  • Spring Onions (300g)
  • Fresh Garden Peas (300g)
  • Spinach (300g)
  • Nasturtium Flowers (1 Punnet)
  • Baby courgettes (2 Packs)
  • Chopped Mint (1 Handful)
  • Chopped Basil (1 Handful)
  • Chopped Parsley (1 Handful)
  • Garlic Chives (Garnish)
  • Smoked Feta (Garnish)
  • Truffle Oil (Garnish)
  • Baked Ciabatta Crumb (Garnish)